Lemon Greek Chicken

"Hearty one dish meal. I always serve it with some crusty, hot fresh breadto get the last of the juices! This is so yummy I wish I could take total credit for it but I revised it slightly from The Pampered Chef's Stoneware Sensations Cookbook. Hope you enjoy it as much as we do! NOTE: Per request I revised this from my original post to reduce fat and calories. Please let me know if you like the new version as much as the old. The potatoes will cook much faster if you microwave them for a few minutes before placing them in the pan with the rest of the veggies."
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photo by ncmysteryshopper
photo by ms.susan photo by ms.susan
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photo by sassafrasnanc photo by sassafrasnanc
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Ready In:




  • Combine first 7 ingredients and set aside.
  • Spray a 10x13 pan with cooking spray and preheat oven to 350 degrees F. (Use a larger pan if you have it. The more room the stuff has to spread out the better it cooks).
  • Rinse potatoes and cut into fourths. Leave skin on if you like. Place in pan.
  • Add bell pepper strips, onion wedges and mushrooms to pan.
  • Drizzle half the lemon juice mixture over veggies and toss to coat.
  • Place chicken on top and drizzle the remaining lemon mixture on top and brush or rub into meat. I use the back of a spoon or my fingers.
  • Bake until chicken is no longer pink in center basting after 15 minutes.
  • Note: To reduce fat and calories reduce the olive oil as much as you desire and use boneless skinless chicken. Bake for 1 hr if using the bone in chicken.
  • IMPORTANT:::: If the potatoes are still not DONE but the chicken IS -- Remove the chicken and cover with foil- keep warm -- Continue to cook the potatoes until done and return the chicken to the pan to serve -- This WILL keep the chicken from getting dry if the potatoes need extra baking time! AND you can toss the foil for no mess clean up!
  • Use a stoneware pan if you have one. They conduct the heat better and the dish cooks faster. You may need to adjust the time if using a metal or glass pan.
  • I always add more onions, peppers and mushrooms and get my pan WAY too full! Do not be tempted to do the same- I have found it works better to double the sauce and veggies when I want and cook them separately from the meat. Everything gets done faster and more evenly.

Questions & Replies

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  1. I made this chicken with high hopes and it was yummy! I made one slight adjustment, using Greek Seasoning in place of the oregano... It gave it such a good flavor. This is a keeper, and one I will be making again real soon! I served it up with Lemon Jasmin Rice and Sauteed Green Beans With Garlic and a sprinkle of the Greek Seasoning. Thanks for sharing your recipe with us Hope! Linda
  2. I thought the chicken was great. IMO, I think the potatoes should be cooked on the side. It took forever for them to cook. I doubled the sauce and increased the garlic. I will marinate chicken in the future with this marinade.
  3. Delicious!!!!! Even my very picky 20 yo DD loved how the sauce flavored the mushrooms. I omitted the green peppers as kids don't like them. I cleaned and pricked the redskins and then microwaved them for 3 minutes, then cut them into fourths. I then but all the veggies in the pan and topped them with boneless, skinless chicken breast. I took the chicken out after about 1/2 hour and some of the juice, then put it on the grill and basted a couple of times. I loved the lemony flavor of this meal and that it is so simple, one pan meal!!! Thanks for another great recipe Mama. Made for bevy tag.
  4. really, really tasty! i added artichokes and olives plus a little olive oil. i can see this as a low carb dish, if you omit the potatoes - which is how i brought leftovers for lunch today. it's satisfying even without them. thanks for a keeper.
  5. This was a good recipe. I did however, find the oregano a bit overpowering, so I might cut that down next time. I did up the lemon juice as my DH and I love lots. Thanks for the recipe!


  1. Quite easy and delicious. I subbed lemon pepper and granulated garlic for the lemon and garlic,but otherwise followed the recipe. Big thumbs up from my sweet baboo.<br/><br/>:-)
  2. I just love how the lemon zest here lights up the whole dish. Excellent idea of using lemon juice + herbs instead of oil! I had some problems getting the potatoes cook completely - next time I'd probably put the oven to 400 F and maybe cover the dish towards the end if needed.
  3. This is the perfect dinner for a mom-on-the-run or a house with kids that don't like the "exotic" twists on food! It is a wonderful recipe for a few reasons and one reason is that I dirtied One Small Bowl, One Knife, One Casserole Dish and wa-la dinner was served!!!! Gotta love a good recipe that is easy to clean up afterwards!!! Oh, almost forgot, it was delicous! I did take the chicken out and let the veggies cook a bit longer and then i simply replaced the chicken and let it warm up before serving. I used a red pepper instead of green and fresh oregano instead of dried.... followed the rest exactly. The veggies were so good and mama's suggestion for bread should not go unnoticed - the juices are incredible!


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